This Keto Chocolate Mug Cake is a warm, soft, and chocolatey treat that you can prepare in just minutes. It offers a moist, spongy texture and a rich flavor using simple low-carb staples, making it an easy way to enjoy a classic dessert without the need for sugar or a full-sized oven.

About This Recipe

The main advantage of this cake is how the microwave quickly transforms a simple batter into a moist, spongy crumb in under two minutes. To get the best results, it is helpful to whisk the dry ingredients thoroughly in the mug before adding the egg and melted butter to ensure there are no clumps of flour or cocoa. Cooking the cake just until it is set but still slightly soft in the center ensures that it remains tender and doesn’t become overcooked or dry.

The ingredient logic centers on using almond flour and unsweetened cocoa to create a deep, chocolatey base that feels indulgent while staying strictly low-carb. Melted butter or coconut oil is used to provide moisture and richness, replacing the need for traditional fats found in wheat-based cakes. By using a keto-friendly sweetener, you achieve a balanced sweetness that highlights the cocoa without the aftertaste often found in store-bought sugar-free desserts.+1

From a usability standpoint, this single-serve format is perfect for when you want a warm dessert without the time or cleanup required for a full-sized cake. It is highly customizable, allowing you to easily add sugar-free chocolate chips or a dollop of whipped cream once it’s finished. This recipe is a reliable solution for a quick after-dinner treat that uses standard pantry items you likely already have on hand.

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Why You’ll Love This Recipe

• Single-serve dessert ready in minutes
• Rich chocolate flavor with fluffy texture
• Low-carb, gluten-free, and sugar-free
• Easy to customize with mix-ins or toppings
• Perfect for portion control and quick cravings

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What You’ll Need for This Keto Chocolate Mug Cake

• 3 tbsp almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 large egg
• 2 tbsp butter or coconut oil, melted
• ½ tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• Optional: 1 tbsp sugar-free chocolate chips

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Step-by-Step Preparation

1. In a microwave-safe mug, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt.
2. Add egg, melted butter, and vanilla. Mix until smooth.
3. Stir in chocolate chips if using.
4. Microwave on high for 60–90 seconds until cake is set but still slightly soft in the center.
5. Let cool for 1–2 minutes, then top with whipped cream or your favorite keto topping.

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FAQ

• Can I bake this in the oven instead of microwaving?
  Yes — bake at 350°F for about 12–15 minutes.
• Can I use coconut flour instead of almond flour?
  You can, but use only 1 tbsp as coconut flour is more absorbent.
• Can I make this dairy-free?
  Yes — use coconut oil instead of butter and a dairy-free whipped topping.
• Can I meal prep this?
  Since it’s a single-serve dessert, it’s best made fresh, but you can pre-mix dry ingredients for quick use.

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Variations & Substitutions

• Add peanut butter or almond butter swirl.
• Mix in sugar-free chocolate chips or chopped nuts.
• Top with sugar-free caramel sauce or berries.

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Serving Suggestions

• Top with whipped cream and chocolate shavings.
• Serve with fresh strawberries for a fruity twist.
• Pair with a cup of coffee for the ultimate treat.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chocolate Lava Cakes
• Brownies – Fudgy & Low Carb

New keto recipes are added every week — check back often for more low-carb inspiration!